Milk 250 gVeg oil 85 gEggs 2Caster sugar 35 gVanilla extract2 tspWholemeal flour300 gBaking powder2 tspGround cinnamon 1.5 tspSalt To tasteCarrots 200 g - peeled, trimmed, gratedPecans (optional)4 Tbsp - roughly choppedOil 2 Tbsp
Step 1Fit the Whisk ToolAdd milk, oil, eggs, sugar, vanilla into the appliance bowl and fit the splashguardMix – 2 minutes, speed Max .Add flour, baking powder, cinnamon, salt, carrots, pecans Mix – 1 minute, speed MaxTip: Start on speed 2 and gradually increase speedLet rest – 20 minutesTip: It’s not essential, but recommended for better results
Step 2Add oil into the frying panHeat until hot – medium-high heatGradually pour 3-4 Tbsp of the batter into the frying panCook each side until golden brown - 2-4 minutes, medium-high heatTransfer the pancake to a serving plate and repeat with the rest of the batter
To ServeServe with maple syrup and butter or whipped mascarpone cream and a pinch of cinnamon
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